Scallops Scampi with Lemon Rice
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Yield: Serves 5-6.
Don't skimp on the garlic for it's important to the balance of flavors and is not at all overwhelming. --Larchwood Inn, Wakefield, Rhode IslandIngredients:
1 cup rice1-1/2 cups water
Juice and grated peel of 1 lemon
1/2 teaspoon salt
1 tablespoon salad oil
1-1/2 pounds bay scallops, or cut-up sea scallops
1/4 pound butter
4 cloves garlic, crushed
Lemon wedges for garnish
Fresh parsley
Instructions:
Cook rice in water, lemon juice, salt, and oil. When liquid is absorbed, remove rice from heat and add grated lemon peel. Hold the rice in a warm dish until scallops are done.Sauté scallops in butter with garlic until tender. Remove garlic and pour scallops and butter over cooked lemon rice. Serve with garnish of lemon wedges and sprigs of fresh parsley.
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